Creamy Vegetable Soup
Video Stats
Recipe Overview
Overview
This Creamy Vegetable Soup is a fantastic option for those looking for a hearty yet meatless meal. The combination of fresh vegetables like carrots, celery, and green beans creates a vibrant medley that not only looks appealing but also delivers a variety of textures. The addition of garlic and herbs like oregano and thyme elevates the flavor profile, making each spoonful a delight.
One of the best aspects of this recipe is its simplicity. With a preparation time of under 20 minutes, it’s perfect for busy weeknights when you want something nutritious without spending hours in the kitchen. The use of butter and olive oil to sauté the vegetables adds a rich base, while the flour acts as a thickening agent, giving the soup a creamy consistency without the need for heavy cream.
You can easily customize this soup by using whatever vegetables you have on hand or prefer. Frozen vegetables are a great alternative if you’re short on time, as they can be added directly to the pot. This flexibility makes it a great recipe to keep in your rotation, especially during the colder months when a warm bowl of soup is just what you need.
Overall, this Creamy Vegetable Soup is not just a meal; it’s a comforting hug in a bowl. Whether you’re serving it as a main dish or as a starter, it’s sure to please everyone at the table. Don’t forget to season it to your taste, as that can make all the difference in bringing out the flavors of the vegetables.
Recipe Details
Steps & Tips
Add 2 tablespoons of salted butter and 1 teaspoon of olive oil to a pot over medium-high heat.
Add half a cup of chopped white onions, 1 cup of finely chopped carrots, and half a cup of finely chopped celery to the pot.
Stir the vegetables and let them cook for a few minutes until softened but not browned.
Add 1 tablespoon of minced garlic and stir.
Add 1 cup of chopped green beans, 1 cup of chopped mushrooms, 1 cup of finely chopped broccoli, and 1 cup of corn.
Tip: Let frozen vegetables thaw before adding them to the soup for better texture.
Stir everything well and let it sauté for about 3 minutes.
Add 2 tablespoons of flour, 1 teaspoon of oregano, and 1 teaspoon of thyme, then stir.
Let the mixture cook for about a minute to cook the flour.
Tip: Cornstarch can be used as a substitute for flour as a thickening agent.
Add 4 cups of milk and 2 cups of chicken broth to the pot.
Tip: Feel free to use vegetable stock instead of chicken broth for a vegetarian option.
Stir and bring the mixture to a boil.
Reduce heat to a simmer and let it cook uncovered for 6 to 7 minutes.
Season the soup with salt and pepper to taste.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using frozen vegetables can save time and ensure consistent quality in your soup.
- •Thickening agents like flour or cornstarch help achieve a creamy texture in soups.
- •Sautéing vegetables enhances their flavors and aromas before adding liquids.
- •Simmering allows the flavors to meld together, creating a more cohesive dish.
